Commis I at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, HACCP Procedures, Kitchen Operations, Stock Rotation, Cost Control, Guest Service, Culinary Arts, Hygiene Standards, Team Collaboration, Resource Management

Industry

Hospitality

Description

Company Description Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests. Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description Prime Function: Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. Key Responsibilities: Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Identify optimal and cost effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Qualifications Diploma or Degree in Hotel Management, Culinary Arts, or a related field. Additional Information 2–4 years of culinary experience, preferably in a hotel or fine dining restaurant. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Assist the production team in food preparation and perform duties assigned by the Executive Chef or Chef de Partie. Ensure strict adherence to HACCP procedures and maintain high standards of food quality and service to exceed guest expectations.